Curry-Coconut Braised Fish

• 14-ounce can coconut milk

• 2 medium carrots, peeled, halved lengthwise, and cut into ½-inch pieces

• 1 medium yellow onion, halved and thinly sliced

• 6 medium garlic cloves, finely grated

• 2 teaspoons ground turmeric

• 2 teaspoons curry powder

• ½ teaspoon red pepper flakes

• 1 cup low-sodium chicken broth

• 1½ pounds skinless, firm white fish fillets, cut into 2-inch chunks

• Kosher salt and ground white pepper

• Lime wedges, to serve

In a large Dutch oven over medium-high heat, combine the coconut milk, carrots, onion, garlic, turmeric, curry powder, and pepper flakes. Bring to a simmer, then reduce to medium and cook uncovered while stirring occasionally, until the carrots are tender and the liquid has thickened to the consistency of heavy cream, about 10 minutes.

Stir in the broth and bring to a simmer over medium-high heat. Season the fish with salt and white pepper, then place in the pot and stir gently. Cover, reduce to low, and cook until the fish flakes easily when poked with a fork, 7 to 10 minutes. Taste and season with salt and pepper. Serve with lime wedges.

Serve with Steamed Jasmine Rice and a fresh glass of Gewürztraminer or Off-Dry Riesling